Cilantro Pesto

Cilantro Pesto

To torture cilantro haters, and reward cilantro lovers, I looked online searching with "cilantro pesto," which turned up over 2300 hits. Much as I love cilantro, I'm not sure even I would make this first one:

http://www.allrecipes.com/
http://www.vegetarianrecipe.com/az/FabulousCilantroPesto.asp

1 (16 oz) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tbsp wine vinegar
1/4 cup grated Parmesan cheese
1/2 tsp cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil

Mary P.
(2/25/02)

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Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.

Avital
(2/24/02)

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Coriander Chicken

I made this today and it is quite good. I used probably a third more spices than called for because I know I like things savory.

Here's another to make the cilantro haters quiver (from the Times) I suppose you can substitute 2-3 bay leaves if you live somewhere where you can't get curry leaves, but the flavor will be different.

Coriander Chicken

1/4 cup vegetable oil
2 cups thinly sliced onion
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced serrano or Thai chili
10 - 12 fresh curry leaves
2 tbsp ground coriander
1 tsp black pepper
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
1-1/2 tsp salt
2 lb boneless, skinless chicken breasts in 1" cubes
1/2 coconut milk
1/4 cup chopped cilantro with additional leaves for garnish.

1. In a large, deep pot, heat oil over medium high heat. Saute onions until edges are nicely browned. Add garlic, ginger, chili, and curry leaves and fry for 1 minute.

2. Stir in coriander, pepper, cayenne, turmeric, cinnamon, clove, cardamom, salt, and a few teaspoons of water to prevent spices from sticking. Fry for 2 min. stirring constantly.

3. Add chicken pieces and continue stirring over med-high heat until no longer pink. Add 1/4 cup coconut milk and 1/2 cup water and bring to boil. Reduce heat and simmer, covered, 20 minutes.

4. Add remaining coconut milk and chopped cilantro, bring just to a boil and remove from heat. Check salt. Garnish with cilantro leaves and serve immediately.

Lani
(2/24/02)

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Eggnog

Eggnog
Serves 25 but can easily be doubles

I know that this recipe is too late for use now, but next Christmas is not that far away - NO I don't know how many shopping days left. Someone, sorry I don't remember who, asked for eggnog recently. It took me so long because my files from where I worked are still in boxes in the basement.

12 eggs, separated
1 cup granulated sugar
1 quart whole milk
1 cup bourbon
1/2 cup cognac
1 quart heavy cream
Freshly grated nutmeg

Beat the egg yolks together with the sugar until the mixture is thick and creamy. Add the whole milk, the Bourbon, and the cognac. Stir well. (This is the eggnog base and can be made a day or two ahead)

Just before serving, whip the cream until soft peaks form. Whip the egg whites to the same consistency and fold both the cream and the whites into the nog base. Sprinkle with freshly grated nutmeg and serve.

When you fold the cream and whites in, large lumps are great! Remember these are raw eggs so small children and anyone with a diminished immune system need to be careful.

Jane (The Cate Waver who really needs a better name)
(2/23/02)

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Linda's Favorite Bath Recipes (Salts, Bombs, Gels, and Herbal Bags)

Ohh, an Enabling Opportunity! :D  I loved this website and I just got their catalog in the mail the other day. I have a friend who is a dedicated soapmaker and she uses a lot of their stuff.
Le Melange Home Fragrances
http://www.lemelange.com
(still exists in 2016)

Linda's Favorite Bath Recipes (Salts, Bombs, Gels, and Herbal Bags)



Healing Bath

3 parts rosemary
2 parts lavender
2 parts rose
1 part peppermint
1 part cinnamon

To be used in conjunction with conventional medicine, this bath speeds the healing process. To help shake off a cold, add two parts eucalyptus.

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Ease Joint Pain Bath

Lemon Grass, Coriander and Clove Bath
2 tbsp almond oil
2 drops each of lemon grass oil, coriander oil, and clove oil

Measure almond oil into a small bowl. Slowly add all the fragrance oils. Mix ingredients and pour into running water.

This bath helps stimulate the circulation and relieve suffering joints and muscles

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Gentle Arthritis Bath

15 drops Lavender
5 drops Clary Sage
10 drops Geranium
3 drops Ylang Ylang

Place oils in bath under running water. Warm is sometimes better than hot. Rinse thoroughly when finished. Light a candle and make sure you can relax with no interruptions.

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Fizzing Bath Bombs

2 tbsp Citric Acid
2 tbsp cornstarch
1/4 cup baking soda
3 tbsp favorite carrier oil: emollient oil like Almond, Avocado, or Apricot Kernel Oils
1/4 tsp Fragrance Oil or essential oil
3 to 6 drops of liquid colorant (if desired)

Place all of the dry ingredients (first 3) into a bowl and mix well. In a small glass bowl melt oil, then add fragrance and colorant. Slowly add oil mixture to dry ingredients and blend well.

Take truffle sized scoops of the mixture and shape into balls. Balls should be about 1" in diameter. Let the balls rest on a sheet of waxed paper for 2 to 3 hours. Gently reshape if needed. Let the bombs (balls) dry and harden for 24 to 48 hours.

Pack each bomb into its own candy cup (glassine cups). Store the bombs in a closed container to keep fresh.

To use, drop one to three bombs into warm bath water to release fragrance and oils.

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Fizzing Bath Bombs #2

1/4 cup baking soda
2 tbsp citric acid (called "sour salt" in the kosher food aisle)
1 tbsp borax
2 tbsp Powdered sugar
2 tbsp almond oil or olive oil
1 tsp vitamin E (or skin so soft)
1/4 tsp essential or perfume oil

Combine dry ingredients. Drizzle almond oil previously mixed with vitamin E and fragrance and mix well. Take teaspoon sized globs and form into balls with your fingers. (Mixture is very crumbly, so do the best you can). Place these on wax paper and let harden 2 or 3 hours, then reshape again. Let dry completely, about 10 days. Store in an airtight container.

To use, drop 1 or 2 into the bath and enjoy. I like to press this mixture into little candy molds. I increase about 4 times to make a batch.

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Fizzy Bath Crystals

8 oz (by weight) cornstarch
8 oz (by weight) Citric Acid
16 oz (by weight) baking soda
up to 1 tsp. Fragrance Oil

Mix cornstarch and together thoroughly. Add fragrance oil as desired. Blend in baking soda. Package and label.

Use 1/4 to 1/2 cup per bath.

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Hand and Body Gel

3/4 cup water
1 tsp gelatin
1 tbsp lemon juice
1 tbsp witch hazel
1 tbsp vinegar
1 tbsp glycerin

Dissolve gelatin in 1/4 cup of the water. Heat in the microwave 30-40 seconds on high. Stir in rest of the ingredients. Chill till set up.

Reactions: I kind of like it. Next time I will leave out the cider vinegar or substitute regular vinegar. I HATE the smell of cider vinegar. It's a little sticky (from the glycerin?) at first, but that goes away within a minute or two. I will probably add essential oil in the future. My skin has never felt so soft.:) The original recipe called for agar (1/4 to 1/2 tsp), but I didn't have any and thought I would try gelatin.

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Bath Beads

1/4 cup powdered milk
2 tbsp powdered sugar
2 tbsp borax powder
1/4 cup rose water or orange water
2 tsp Vitamin E oil
10 drops essential oil

Combine milk, sugar, and borax powder in a bowl, stirring until well mixed. Add water, vitamin E oil, and essential oil. Stir until you have a thick dough. Roll dough into a ball 1 tsp. at a time with your hands. Place balls on a sheet of tin foil or waxed paper and let dry for 24 hrs.

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Allergy/Cold/Flu Bath

5 drops eucalyptus
5 drops peppermint
4 drops lavender
*If chest is congested add 7 drops thyme

Use in bath, diffusor or humidifier.

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Big Batch of Sea Salt for the Bath

4 lb. box Epsom salts
1 lb. Baking soda
2-3 tbsp cornstarch (prevents caking)
your choice of fragrance oil

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Another Big Batch of Sea Salts for the Bath

5 lbs. Sea salt
1 oz. Vegetable glycerin
* oz. Fragrance oil or essential oil
pigment

Combine glycerin with scent and pigment. Pour into salt and mix. Scoop out with sea shells.

(*Amount missing. Add to preference?)

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Herbal Bath Bag

2 tbsp dried chamomile
2 tbsp dried rose petals
2 tbsp dried orange blossoms
1 coffee filter (large)
8" inch piece of lace fabric or ribbon

Combine the herbs in a bowl, stirring until well mixed. Spoon mixture into coffee filter and secure closed with embroidery thread or ribbon. Place filter in the center of the lace. Gather together the edges and secure by typing and knotting the ribbon around it. Tie the ends of ribbon in another knot at the top so that the ribbon forms a large loop that can be hung from the bathtub water spout.

To use, hang the bag from the waterspout and let it steep in warm bath water.

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Scented Bath Bag

1 oz. Rolled oats
1 oz. Dried lavender
1 oz. Dried lemon balm or lemon verbena leaves
1 oz. Dried orange peel
1 oz. Dried lemon peel
2 dried bay leaves
2 dried rosemary sprigs
8 small muslin bags

In large bowl mix the oats, lavender and lemon balm. Using a mortar and pestle, lightly crush the orange and lemon peel and bay leaves and add to mixture in bowl. Break up the sprigs of rosemary and add to mixture.

Divide mixture between the 8 bags and fasten with string.

To use, hang the bags from the hot tap of running water. You can continue to use the bag until fragrance is no longer evident.

Bright Blessings,
Soapy Crone
(2/23/02)

(Disclaimer: Standard disclaimer for any attributes stated in the recipe above. Use at your own risk, etc., and so forth. "We" are not responsible or liable for any claims made.)

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Gingerbread Scones with Nutmeg Cream

Gingerbread Scones with Nutmeg Cream

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
* coarse sugar

Nutmeg Cream:
1/2 cup whipping cream
1 tbsp sugar
1/4 tsp finely shredded orange peel
1/4 tsp vanilla
1/8 tsp ground nutmeg

In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry blender (or 2 knives) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center.

In a small mixing bowl stir together the egg yolk, molasses and milk, add all at once to the center of the flour mixture. With a fork stir until combined (mixture may seem dry). Turn dough onto lightly floured surface. Quickly knead dough 10-12 times or until nearly smooth. Pat or roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1" apart. Brush with the egg white and sprinkle with coarse sugar. *Granulated sugar will work, just not as pretty.

Bake in 400° F oven or until light brown. Cool scones on wire rack for 20 minutes then serve with nutmeg cream.

Nutmeg Cream:
In a chilled mixer bowl combine all of the Nutmeg Cream ingredients. Beat on medium until soft peaks form. This will keep in fridge for about 2 hours.

Off to find some breakfast!
Jane
(2/23/02)

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A Better Butterscotch

A Better Butterscotch

Marcy asked me to post this recipe- I made it a few weeks ago for the first time and it's to die for! Better than Chocolate if you ask me :) For those who feel their arteries clogging just reading the recipe, I also made butterscotch tapioca pudding by tweaking the recipe on the box of instant tapioca by adding some butter and the butterscotch schnapps to the basic vanilla tapioca recipe- yum! (but much less rich depending on what kind of milk you use)

(From: Wednesday, December 30, 1998 / The New York Daily News, "For Pudding Fans, A Better Butterscotch", Nail down that elusive flavor and it's downhill from there By Christopher Kimball)

2 tbsp cornstarch
1/8 tsp salt
2/3 cup dark brown sugar
2 egg yolks
1 tsp vanilla extract
2-3 tbsp butterscotch schnapps (Hiram Walker ButterNip)
2 cups half-and-half, or 1 cup milk plus 1 cup heavy cream
3 tbsp unsalted butter, cut into pieces

Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl.

Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half-and-half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium to low heat, stirring constantly for 1 minute.

Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.

Deanna at an empty True North Farm ('cept for lots of little dogs)
(2/22/02)

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Chicken or Turkey Casserole

Chicken or Turkey Casserole

Grease a 3 quart casserole

• 3 cups homemade white sauce (thick or thin, a lot or a little as you prefer)
• leftover chicken or turkey - 1-2 cups cubed
• 1 lb pasta cooked until not quite al dente (I like spinach fettuccine best)
• 1/2 lb sliced mushrooms (or a can, drained)
• 1 small yellow onion minced
• 3 tbsp. olive oil (if not using grease of bacon below)
• 3 strips of bacon, cooked and crumbled (optional)
• 3-6 large cloves garlic crushed (shallots are nice here too)
• 1 bunch or 1 pkg frozen leaf spinach, cooked and well drained
• salt
• pepper
• a pinch of nutmeg
• a pinch of cayenne pepper
• 1/4 cup grated parmesan cheese (optional)

While cooking the pasta, sauté the onion in olive oil (or bacon drippings if you don't worry about fat) when translucent, add garlic and then mushrooms and sauté until the mushrooms are almost tender and onion is lightly browned. At this point you have two options depending on your cooking style - you can set this aside and make a butter/flour roux to make a white sauce or add a bit more fat to this sautéed mixture, add flour and then milk to make your white sauce. I usually do the latter to save time and pot mess. At the end, add salt, pepper, nutmeg and cayenne to taste.

Drain pasta. Put about 1/4 of the sauce mixture on the bottom of the casserole. Layer pasta, spinach, cubed poultry and sauce mixture (or onion/mushroom mixture first then sauce) in 2 or 3 layers depending on the depth of the dish used, ending with a layer of sauce. Sprinkle with parmesan if desired.

Bake uncovered at 350° F for 25-40 minutes or until casserole is bubbly and top is golden.

Yum. You can adjust amounts to suit your family's taste. Mine likes stuff saucy so I make a good amount of white sauce. You can use more chicken. You can omit the mushrooms. You can substitute barely steamed broccoli for the spinach (but don't overcook it before adding to the casserole or it will be mushy and yuck) The bacon adds something but can be omitted if you don't have any or are being careful of fat content.

Joy
(2/19/02)

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Snickers Candy Bar Salad

Snickers Candy Bar Salad

6 Snickers - standard size (cut into bite size pieces)
   [I prefer Milky Way candy bars as easier to chew]
6 bananas (sliced)
6 apples (cut up)
1 (8 oz) cool whip
1 (8 oz) Philadelphia Cream Cheese - softened
1 small package of miniature marshmallows or 7 oz marshmallow crème
Approx 2 oz nuts (I use pecan bits)

Combine all ingredients. Refrigerate. Serve.

posted by Ellen
(2/18/02)

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Great Diabetic Chocolate Cake

Great Diabetic Chocolate Cake

1 low fat chocolate cake mix
2 eggs or 3 egg whites
1 can of diet coke or diet caffeine free

Bake according to box instructions

Topping
1 box fat free sugar free vanilla pudding
1 small carton of cool whip

Mix and ice the cake.

Ellen
(2/18/02)

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Ellen's Chocolate Truffles

Ellen's Chocolate Truffles
 Makes over 2 pounds

2 pounds of good quality chocolate

1 (one) quart of heavy cream
1/4 lb. unsalted butter
1/3 cup liqueur of choice
Cocoa powder

Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

Keep refrigerated until ready to serve.

Ellen
(2/18/02)

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Triple Strawberry Cream Pie

Triple Strawberry Cream Pie

from "Ken Haedrich's Country Baking"

1 chocolate graham cracker crust, pre-baked, cooled and chilled

Filling:
1 quart fresh strawberries, washed, dried and hulled
1 tbsp. plus 1/4 cup sugar
finely grated zest of 1 lemon
1 tbsp. cornstarch
1-1/2 cup heavy or whipping cream
1/4 cup confectioners' sugar (or to taste)

Take half the berries, halve them, and put in a bowl with 1 tbsp. sugar and the lemon zest. Let stand 10 minutes. Then crush the berries with a fork until you have a chunky puree.

Put the puree in a small (non-aluminum) saucepan. Mix remaining sugar with the cornstarch and stir it into the puree. Bring mixture to a boil over medium heat, stirring often. Boil gently about 1 minute, until mixture thickens and turns from opaque to translucent. Scrape into a bowl and cool completely. Cover with plastic wrap and refrigerate until cold.

About half an hour before pie time, chill beaters and a bowl for whipping cream. Whip cream in chilled bowl until it begins to thicken. Add confectioners' sugar and continue to beat until fairly stiff but not grainy. Fold in 1/3 cup of the chilled berry puree. Cover and refrigerate if you need to wait.

To assemble, spread remaining strawberry puree in the chilled crust. Halve the rest of the berries and arrange flat side down on the puree. If you run out of room, chop the extra berries and spread over the halves. Mound the strawberry whipped cream over the berries. Cut and serve.

Not sure how to save any leftovers, as we've never had any. I usually have to make 2 pies for the six of us, so be warned.

Debbie
who has cheated in the winter and used frozen berries for the puree part without complaint
(2/17/02)

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Blondies

Blondies

1/2 cup shortening
2 cups brown sugar
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup nuts

Mix in order given and bake 20 minutes at 350°F. Cut when cool.

I also found another recipe for Blonde Brownies that has chocolate chips in it.

It sorta looks like a Toll House recipe to me, just in brownie form.

LaVonne
(2/17/02)

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Almond Squares

Almond Squares

1 cup margarine OR butter
1 cup sugar
2 cups flour
2 eggs, separated
3 tsp. almond extract
pinch of salt

Cream sugar and butter, add salt and flavoring. Beat 2 egg yolks and mix well. Add flour.

Spread dough in a 9" x 9" baking pan. Bake in a 350°F degree oven for 30 minutes.

Cut when cool.

If you desire, you can brush the top of the dough with egg whites for a shiny top.

LaVonne
(2/17/02)

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Chewy Molasses Spice Cookies

Chewy Molasses Spice Cookies

From Cook's Illustrated February 2002, page 25 (awesome mag, I've made two recipes from it since Dec. and I hardly even cook!)

1/3 cup granulated sugar, plus 1/2 cup for dipping
2-1/4 cups unbleached all purpose flour
1 tsp baking soda
1-1/2 tsp ground cinnamon
1-1/2 tsp ground ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened but still cool
1/3 cup packed dark brown sugar (I used light brown)
1 large egg yolk
1 tsp vanilla extract
1/2 cup light molasses

Put oven rack in middle position and preheat to 375°F. Line 2 baking sheets with parchment paper. Place 1/2 cup of sugar for dipping in a cake pan.

Whisk flour, baking soda, spices and salt in medium bowl until combined; set aside.

Beat butter with granulated sugar and brown sugar at medium-high speed until light and fluffy. The recipe calls for a mixer with a paddle attachment; I don't have one and this part is a pain in the rear with a regular mixer.....you are warned.

Add egg yolk and vanilla, beat to incorporate. Add molasses, beat to incorporate. Add flour and beat to incorporate. Give dough a final stir with a spatula to be sure all pockets of flour are gone.

Scoop dough one heaping tablespoon at a time. Roll into ball between hands. Drop into cake pan with sugar. Toss balls in sugar to coat and set on baking sheet.

Bake 11 minutes...don't put one sheet on bottom rack and one sheet on top....both together on one rack or bake one sheet at a time. Cookies will look raw and seem underdone BUT DON'T OVERBAKE. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.

ClaudiaLB
(2/17/02)

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Bailey's Truffles

Bailey's Truffles

A very easy way to satisfy that craving is to make quickie Bailey's truffles...

Poured 1/4 cup of heavy cream in a 1-cup pyrex measuring cup.

Set that in the center of a big cereal bowl, put an inch of water in the cereal bowl, and put the whole thing in the microwave and scald the cream.

Remove from microwave, leaving the pyrex in its bath, and add 1/4 cup chopped dark chocolate a bit at a time, stirring with a tiny whisk.

When the chocolate is melted and smooth, add a capful or two of Bailey's and/or kahlua, stir, and put the pyrex cup in the frig. As it cools, stir it every now and then. When it's firm enough, roll into balls and roll those in finely grated dark chocolate.

Or pour it hot over ice cream. Or eat it hot out of the bowl...

--Sylvia, showing the effects of my experimentation
(2/17/02)

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Gooey Butter Bars

Gooey Butter Bars

(from "Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book" by Judy Rosenberg)

Base:
1 cup flour
1/2 tsp salt
1/4 tsp baking soda
8 tbsp (1 stick) unsalted butter at room temp
1/2 cup sugar
1 tsp vanilla
1 large egg

Filling:
12 tbsp (1-1/2 sticks) unsalted butter at room temp
pinch salt
1/2 tsp vanilla
6 tbsp sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup flour

Preheat oven to 350° F.  Grease 9" square pan, or line bottom with parchment.

Sift flour, salt and baking soda together in a small bowl.

Using an electric mixer, beat butter, sugar and vanilla at medium speed until light and fluffy.  Add egg and beat until smooth.  Add flour mixture and beat just until blended.  Scrape bowl as needed.

Spread this dough evenly over the bottom of the baking pan.  Set aside.

For filling, using mixer cream butter, salt and vanilla together until light and fluffy.  Add condensed milk and beat at low speed until blended, then add corn syrup and mix until blended.

Add egg and beat about a minute and a half until the mixture is light and fluffy again.  Add flour and beat just until mixed.

Pour filling evenly over base, and bake until edges appear set but center is still jiggly, 25 to 27 minutes.  Cool to room temp, then refrigerate until set, about 4 hours.  Enjoy!

Her first cookbook has a really good white chocolate brownie, if you change your mind about those...

Debbie
(2/17/02)

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Joan's Matzoh Balls

Joan's Matzoh Balls

2 tbsp melted fat or oil
2 large eggs, slightly beaten
1/2 cup matzoh meal
1 tsp salt
2 tbsp soup stock or water

Mix and let stand in refrigerator about 20 minutes before putting in soup.

Gefilte fish recipe to follow as soon as I find it.

Joan
(2/15/02)

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Comment:
This is the one I remember, with the fat in it.  I was told by my friend Cindy who smuggles me knishes to work once in a while that when you remove the fat from the chicken soup, save some for the matzoh balls.  I also learned from my DSIL who knows almost nothing about cooking, "buy the chicken and then go home and cook the chicken".  It tastes so much better if you don't lose it in the freezer for a month or two first.  I'm going to have to make this tomorrow, I need a good long day at home with soup on the stove. 

Marge

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Bean and Cornbread Casserole

Bean and Cornbread Casserole

By Rival - Serves 6

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced (or 1/4 tsp garlic powder)

1 (16 oz.) can red kidney beans, undrained

1 (16 oz.) can pinto beans, undrained

1 (16 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 tsp chili powder

1/2 tsp black pepper

1/2 tsp prepared mustard

1/8 tsp hot sauce

1 cup yellow cornmeal

1 cup all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 1/4 cups milk

2 eggs, beaten

3 tbsp vegetable oil

1 can (8-1/2 oz) cream-style corn

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.

The commentary:

• I used 1cup of gluten free bisquik, that is to say Baking Mix, instead of flour, and I added ONE tsp. of baking powder because the bisquik has its own leavening.
• I also drained and rinsed the canned beans, because it reduces the flatulent effects, so I measured what I drained off (it came out to 1 cup) and replaced it with water.
• I also changed the seasoning to about a t of ground cumin, some epazote, some ancho pepper, a little Penzey's chili powder, and I recommend MORE rather than less seasoning as this cooks up rather bland. I also thought it took much longer to get the cornbread to set so I finished this in the oven because I had hoped to eat right after Buffy and it was the end of  "24", fortunately kids are night-owls and not fussed.

LauraJ
(2/15/02)

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Brownies of Infinite Density

Brownies of Infinite Density

Preheat oven 350°F.

Butter and flour 9" x 9" baking dish.

Melt 6 tbsp butter (chopped) and 3 oz. bittersweet chocolate (also chopped) and 1 oz. unsweetened chocolate (you guessed it, chopped). Stir until smooth. Remove from heat and let cool to lukewarm.

Stir in 3/4 cup sugar and 1 tsp vanilla.
Stir in one at a time, 2 large eggs, beating until smooth and glossy.
Stir in a dash of salt and 1/2 cup of flour, just until combined.
Stir in 1/2 cup semisweet chocolate chips.

Spread batter evenly in pan and bake for 23 minutes. Cool on a rack overnight. Cut into squares the next morning.

The secret is to under-bake and let cool into a dense fudgy brownie. Yum!

Of course if you prefer a more cakey brownie this probably isn't the brownie for you.

Kelley
(2/14/02)

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Anchovy Tahini Cream, Tahini Cream Salad, and Dukkah Recipes

Anchovy Tahini Cream, Tahini Cream Salad, and Dukkah Recipes

Ok ok, here it is, bet you'll love it. I included the Dukkah because I know once you try it you're gonna want to use it on everything.  You can find both recipes in "A book of Middle Eastern Food" by Claudia Roden.

Anchovy Tahini Cream
(Tahini bil Fessih)

Prepare a plain tahini cream salad.  Mix it with a medium-sized can of anchovy fillets, drained and roughly chopped.  Sprinkle the top with chopped parsley and serve with arab bread or pitta.

Tahini Cream Salad

3 cloves garlic, to taste
Salt
1/2 cup lemon juice or the juice of 1-1/2 lemons, or more
1/2 cup tahini
1/2 tsp ground cumin
1 tbsp finely chopped parsley

Crush the garlic with salt. Mix it with a little of the lemon juice in a large bowl*. Add the tahini and mix well. Then add the remaining lemon juice and enough cold water to achieve a thick smooth cream, beating vigorously. Season with salt and cumin; taste and add more lemon juice, garlic, or salt until the flavor is fairly strong and tart.  Add a few drops more water if too thick.  Sprinkle with parsley and serve.

*This mixture can be made in the Cuisinart or a blender.

---

Dukkah

2 cups sesame seed
1 cup coriander seed
1/2 cup hazelnuts
1/2 cup ground cumin
Salt and pepper to taste
 -try 1/2 tsp salt and 1/4 tsp black pepper
(*I went a little heaver on the salt)

Roast or broil the ingredients separately. Pound them together until they are finely crushed but not pulverized. The crushing can be done in a meat grinder or an electric blender. In the last case run it for a very short time only, as otherwise the oil from the too finely ground seeds and nuts will form a paste with the pulverized ingredients.

Dukkah, which should always be a crushed dry mixture, can be stored indefinitely in a covered jars.  Serve with bread dipped in olive oil.

enjoy :)
sarah
(2/11/02)

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Lentil Soup with Kale and Chorizo Sausage

Lentil Soup with Kale and Chorizo Sausage

This came out quite delicious. Its not my MIL's recipe (couldn't find it) but I improvised:

1 ball garlic (that's ball, baby, not clove!)
3 or 4 yellow onions chopped
olive oil
4 carrots sliced into rounds
3 ribs celery plus some leaves if you have them, chopped
about a pound of chorizo, or spicy Italian sausage
   (I used Mary Pratt's Lamb Chorizo, which was marvelous)
10 cups stock (I used 6 cups canned and 4 cups water, because I find the
   canned stock too salty and tinny tasting if used straight)
1 cup tomato sauce (I had it laying around)
1 can tomato paste
1 tbsp Penzey's Italian Herb blend
   (this stuff is awesome -- how in hell did I cook this long without Penzey's???)
one large bunch kale, washed and leaves chopped into chiffonade
one pound dried lentils

In a large soup pot, sauté chopped garlic in olive oil until brown but not burnt, add onions, carrots and celery. Sweat over medium heat for 20 minutes. While veggies are sweating, in a separate pan, fry sausages until completely cooked. Drain fat, and slice into thin rings. Add chopped kale to the sweating veggies. Cover and cook some more until kale is wilted, about 7 minutes. Add stock, sauce, tomato paste (stir it in to blend), and the Penzey's seasoning. Add lentils and sausage. Cook until lentils are soft, about 1 hour, medium heat. Correct for salt and pepper.

On Penzey's spices: I have never tasted an Italian herb blend quite like this. In fact, I generally do not buy the generic "Italian seasonings" in the grocery store. If you don't have the Penzey's, I'd go for a mix of thyme, rosemary, a bit of oregano and basil. But the quality and freshness of these spices is amazing. My chili is the best I've ever made, and I rubbed the Chicago Steak Seasoning blend all over the pork before I threw it in the slow cooker, (at the beginning of cooking, prior to shredding) and it came out awesome.

Carolyn
(2/10/02)

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Even Better Matzah Balls (for four, easily doubled)

Even Better Matzah Balls (for four, easily doubled)

1/2 cup matzah meal
1 tsp salt
3 tbs oil
1 tbsp water
2 eggs
Opt: garlic powder, paprika

Lightly beat eggs with oil and water. Stir in matzah meal (*measure* this, even if you don't normally measure--if you put in too much, your matzah balls will be leaden). At this point most recipes tell you to chill the mixture for an hour until it's easy to handle. DON'T.

Bring a pot of salted water (at  least 3 l.) to a rolling boil. Turn down heat. Wet your hands, form the matzah balls (about 3/4"), and throw them into the water. Cover and simmer for 20 minutes.

Note: I do not recommend that you cook them directly in the soup. They suck up so much liquid that you won't have much stock left and they won't cook properly if they're not swimming.

Avital
(2/10/02)

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Chipotle Pot Roast

Chipotle Pot Roast

• one large beef roast -- whatever is on sale, about 4-5 lbs, not too fatty
• half a can of chipotles in adobo sauce, chop the chipotle peppers
• onions (3 or so), coarsely chopped
• garlic
• salt
• pepper
• cumin (about a teaspoon)
• oregano (about a teaspoon)
• potatoes (one per person, plus a few for the pot)
• about a half can of beef boullion or a half a can of beer, or some wine

Put roast on rack-- you can sear it first, but if you are in a rush, it won't matter too much. Smear the roast with the chipotle and adobo, sprinkle salt (liberally, there is nothing worse than undersalted pot roast), pepper, oregano and cumin all over. Scatter onions and halved potatoes all around (quarter them if they are very large). Add liquid of choice. Cook all day.

When ready to eat, pour gravy into a large cup, drain off fat, and pour hot gravy over sliced meat (you can thicken with a little flour cooked in butter if you are fussy, or not, if you are really pressed for time).

Carolyn D.
(2/10/02)

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Chicken Soup (basic version)

Chicken Soup (basic version)

Was it chicken soup? I thought it was matzah balls (kneidlach). BTW, I've got a new, improved version of that matzah ball recipe and it's great.

1 chicken
4 onions, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
few pepper corns
bay leaf
salt (if the chicken's not kosher)
2 tsp thyme
Opt: celery, dill, parsley
Water to cover

Bring to a boil and skim off the scum. Simmer for 3 hours. Haul the bird out of the soup and let it cool. Tear the meat into small pieces and add to the soup.

Avital
(2/10/02)

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Coffee Toffee Brownies

Coffee Toffee Brownies
(Source: King Arthur Flour catalog, Winter 2002)

     First the rich smell of coffee and chocolate wafts from the scullery...and soon the cabana boys start their rounds through the Mansion, offering trays of coffee toffee brownies accompanied by tall
glasses of cold milk, or mugs of steaming coffee, or (magically) the beverage of each resident's choice...

3/4 cup unsalted butter
6 oz semisweet chocolate
3/4 cup cocoa
1 tbsp instant espresso granules
1 tbsp vanilla extract
2 cups granulated sugar
1/2 tsp salt
4 each eggs
1/2 tsp baking powder
3/4 cup unbleached flour

Icing and Topping
1 tbsp instant espresso granules
1 tbsp hot water
1-1/2 cups powdered sugar
1 tbsp milk, or more if needed
1/2 cup Skor bits, or more if desired

Lightly grease a 9" x 13" pan with cooking spray.  Preheat oven to 350°F.

Over medium heat, or in microwave, melt together butter and chocolate, stirring until smooth.  Stir in cocoa and espresso powder.

In mixing bowl, beat eggs and sugar together until light colored.  Add vanilla and salt.  Stir in chocolate mixture.  Then stir in baking powder and flour until just blended.

Spoon into prepared pan and bake for 34 to 38 minutes, until the top is shiny but the middle is still soft.  Remove from oven and cool for 30 minutes before icing.

Icing: In a medium-sized bowl, mix the espresso powder and hot water, then stir in the sugar and milk.  Spread icing over the brownies and then sprinkle with toffee bits.  Cool the brownies for
several hours before cutting into squares.

Amy's notes: I used European-style unsalted butter (25% higher fat), Scharfen-Berger 70% Semi-Sweet Chocolate, Scharfen-Berger Cocoa (natural), vanilla sugar (sugar stored with vanilla beans), Penzey's Double-Strength Vanilla and kosher salt, in quantities specified by recipe.

posted by Amy
(2/7/02)

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Helen's Curried Chicken Salad and Cheese Blintz Muffins

Helen's Curried Chicken Salad

3 lbs. boneless, skinless chicken breasts,  poached just until tender and cooled to room temp.
3 ribs celery, coarsely chopped
2 Granny Smith apples, cored and cut into chunks
3/4 cup golden raisins
1 cup dry white wine
2 tbsp. fresh lime juice
2 tbsp. ground ginger
2-1/2 to 3 tbsp. good quality curry powder I use Penzey's sweet curry powder)
1-1/2 cup Hellmann's mayo
salt to taste

Cut chicken breasts into 3/4" to 1" chunks, removing and discarding any tough tendons as you go along. Toss the chicken, celery and apples together in a large bowl.

Place the raisins and wine in a small saucepan. Heat to boiling over medium-high heat. Reduce the heat and simmer for 3 to 4 minutes. Add the raisins and liquid to the chicken and toss to combine.

Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayo and season to taste with salt.

Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.

Cheese Blintz Muffins

Preheat oven to 350°F.

1 lb. ricotta cheese
3 eggs
2 tbsp. sour cream
1/2 stick butter, melted
1/2 cup Bisquick
2/3 cup sugar (divided)
1 tbsp. cornstarch
1/3 cup warm water
2 tbsp. lemon juice
2 cups blueberries, fresh or frozen

In a large mixing bowl, mix together the ricotta, eggs, sour cream, melted butter, Bisquick and 1/3 cup sugar.

Pour batter into greased muffin tins and bake for 30 minutes or until lightly browned.

Prepare the blueberry sauce by combining the cornstarch with warm water to dissolve lumps. Add 1/3 cup sugar, lemon juice and blueberries. Cook over medium, heat, stirring until mixture has thickened. This will yield about 2 cups of blueberry sauce.

To serve, place two muffins on each plate, and spoon warm blueberry sauce over them. Top each muffin with a dollop of sour cream.

Helen
(2/5/02)

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Debbi's Sourdough Starter and Bread

Debbi's Sourdough Starter and Bread

Sourest Dough Starter
1 pkg. Yeast or 2-1/2 tsp of Yeast
1 Tbsp Vinegar
2-1/4 cup Warm Water (divided)
1 tsp Salt
2 Tbsp  Sugar
2 cup Flour

Dissolve yeast in 1/4 cup of the warm water. Add sugar, vinegar, salt and flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy smell. Stir until creamy and measure out what is called for in the recipe.

Replenish starter with equal amounts of flour and water, half of each that is taken from the starter for the recipe. Store in the fridge and bring to room temp the amount you need for the recipe before using. When replenishing, allow the starter to ferment 1 week in the fridge between uses. This recipe will take about 1 1/2 months to become *really* sour.

Sourdough bread
1.5 lb. loaf (2 lb. loaf in parenthesis)

1/2 cup Sourdough Starter (1 cup)
1/2 cup + 2 Tbsp + 2 tsp. Warm Water (1-1/3 cups)
3 cups Bread Flour (6 cups)
1-1/2 tsp. Salt (1 Tbsp.)
1/2 tsp. Baking Soda (1 tsp.)
1-1/2 tsp. Sugar (optional) (1 Tbsp.)

Pour starter in a medium-sized bowl. Add warm water and 1 1/2 cups (3 cups) flour. Beat vigorously. Cover with plastic wrap and set aside for 2 hours to 24 hours. 24 hours for the best sourdough flavor.

Blend together the remaining ingredients with the sourdough starter mixture in the bowl. Pour into bread machine pan. Set the machine for medium crust and the 1.5 (2) pound sized loaf using the French Bread cycle, if you have one. Or a customized setting using the longest rising times available for your machine.

I like to make the bread in bread machine on the longest dough cycle you can get. Then form in a loaf and bake in the oven on a stoneware "pan" with some water in a pan below. Temp is about 425° F in the oven for about 30 minutes or so. It depends on the size of loaf, whether you make it into little ones, rolls, etc.

Deb
(2/4/02)

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James Beard's Waffle Recipes (with many variations)

James Beard's Waffle Recipes (with many variations)

Just in case jp's aren't the ones, here are all the waffle recipes from "James Beard's American Cooking", 1972, p. 798.

Basic Waffles

1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 eggs, separated
1-3/4 cups milk
6 tbsp melted butter or bacon, sausage or ham fat

Sift flour with baking powder, salt and sugar. In a mixing bowl, beat the egg yolks. Add the milk and melted fat. Stir in the flour mixture until just moistened. Do not beat. Beat egg whites until they hold firm peaks, then fold into batter.

Use immediately by spooning into a preheated waffle iron. The batter will spread considerably in the waffle iron, so test first with a rounded tablespoon of batter. Bake until steam stops, usually about 5 minutes, then lift the lid and see if the waffle is nicely browned.

Belgian waffles: Serve with strawberries and whipped cream, like a shortcake.

Rich cream waffles: Use 1 cup heavy cream and 3/4 cup milk. Reduce melted butter to 3 tbsp.

Buttermilk waffles: Use 1 tsp baking soda and 2 to 2-1/2 cups buttermilk in place of the baking powder and milk.

Sour cream waffles: Use 1 tsp baking powder and 1/2 tsp baking soda with 2 cups sour cream. (in place of milk, I'd assume)

Cornmeal waffles: Use 1/2 cup white or yellow cornmeal instead of 1/2 cup flour.

Strangely enough, "The New James Beard" and "Theory and Practice" had no waffle recipes.

Debbie
who also suggests Marion Cunningham's "Breakfast Book", everything in there is great!
(2/4/02)

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James' Bechamel Sauce

James' Bechamel Sauce

Equal parts plain flour* and butter (ie 1 heaped spoon each)
Milk

Fry both in a saucepan to form a "blonde roux" ie colour loses yellowness and starts to bubble

VERY slowly add small amounts of milk while stirring until it becomes liquid. Can add milk faster then. Continue until you have sauce to the amount and consistency you want.

Lea
~ who had no idea that bechamel sauce was just white sauce - is this right? Dave reckons he adds ground nutmeg and marsala...

*plain flour is flour without any leavening ingredients - I don't remember what it is called in the States.
(2/4/02)

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7 Grain Bread Machine recipe

7 Grain Bread Machine recipe
1 pound loaf

You might have to adjust the amount of water. I did when I came from California.

1-1/4 tsp. dry yeast
2-1/2 cups 7 grain flour
1 tbsp. minced, soft prunes (the sweetener, you can use sugar or honey if you prefer)
1/2 tsp. salt
1 egg white
3/4 cup + 2 tbsp. water
(I recommend you start with just the 3/4 cup of water and add as necessary while its mixing)
(sometimes, I add a little butter...)

Add ingredients as suggested by your bread machine and use their Whole Wheat cycle.

Sheri
(2/03/02)

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Ann's Family Waffle Recipe

Ann's Family Waffle Recipe

I had to dig for this one. This was the recipe mom used, but it sounds like something that came from her mom's recipes.

2 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt (omit if using salted butter)
2 tbsp sugar (opt.)
2 eggs, separated
1-1/4 cups milk
1 stick melted butter

Sift dry ingredients together. Beat egg yolks til light colored and mix in milk and melted butter. Beat egg whites til stiff. Combine dry and wet ingredients til mixed well. Gently fold in egg whites.

Makes about 6 or 7 large waffles. These are so good. The butter and cake flour are key.

I serve cut up fresh fruit sprinkled with a bit of liqueur and a shake of powdered sugar with these waffles. When I was a child, we would eat these for supper with a savory topping like creamed chicken or veggies.

I need to make these sometime soon. I still have mom's old electric waffle iron from before I was born. Still works perfectly.

Ann in TX
(2/2/02)

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Plain Mlyntsi (Griddle Cakes)

Plain Mlyntsi (Griddle Cakes)

In many traditions, Lent is a time for cleaning, in preparation for Easter and Spring. First your soul, then your kitchen, then the rest of the house was cleansed and purified of the past year's accumulations. Old clothes are mended, and new clothes purchased at this time of year. In the Ukraine, houses were whitewashed inside and out during Lent. In this way, everything was made ready to face the season of Salvation and Rebirth. Traditions of 'spring cleaning' stem from this religious observance.

1 cup flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp sugar
1 tbsp melted butter
1 egg
3/4 cup milk

Place the dry ingredients in a bowl, stir them together well with a fork. Add the remaining ingredients and beat well with a manual or electric beater until thoroughly blended.

Heat a heavy griddle or frying pan, cast iron is best. Grease the pan lightly with a few drops of oil.

Test the griddle with a few drops of cold water. The griddle is hot enough when the drops keep a globular shape and skitter across the pan. If the water spreads out, the pan is too cool. If they evaporate immediately, the pan is too hot, and the cakes will burn.

Pour the batter into the pan with a small scoop or measuring cup to form cakes about 3 inches in diameter.

Cook the cakes until bubbles break on the surface, flip them quickly and cook the other side. Do not turn more than once.

Serve very hot with syrup, honey, or thick sour cream.

From: http://www.catholic-pages.com/dir/link.asp?ref=20322
Posted by

yaz pistachio 

(2/2/02)

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Oatmeal Apple Pancakes

Oatmeal Apple Pancakes
(for 1-2/3 inch pancakes)

1 cup oatmeal
2 cup buttermilk, or sour milk (1 cup milk plus 1 tbsp lemon juice)
2 egg
2 tbsp oil
2 tsp salt
2 tsp baking soda
1 cup flour
1 apple, chopped into small pieces
1 tsp cinnamon, if desired

1. Place the oatmeal and buttermilk together in a large bowl. Allow to soak for a few minutes.
2. Add the egg and oil, and cinnamon if using. Stir well.
3. Add the flour, salt and baking soda and stir until well blended.
4. Heat a heavy frying pan. Grease lightly with oil.
5. Pour about 1/3 cup batter into the pan with a small measuring cup.
6. Bake the pancake until bubbles break on the surface, flip quickly and bake the other side. Make sure the pancakes are baked through.
7. Keep the pancakes warm in a warm oven until all are done.
8. Serve hot.

From: http://www.catholic-pages.com/dir/link.asp?ref=20322 

yaz pistachio
(2/2/02)

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My Favorite Waffle Recipe (Elizabeth)

My Favorite Waffle Recipe (Elizabeth)

3 eggs, separated
1-1/2 cup milk
4 or 5 oz melted butter
2 cups flour (all purpose, or 1 cup white whole wheat and 1 cup all purpose)
2 tsp baking powder
1/2 tsp salt
2 small bananas mashed or 1 cup applesauce
1/2 tsp lemon or orange oil
1 tsp cinnamon

Blend the egg yolks, milk and butter.  Add flour, baking powder and salt, blend on low till just wet. Add fruit and spice choice. Whip the egg whites on high for about a minute (medium hard peaks).  Fold into batter.

Bake in waffle iron.  If your waffle iron sticks, I recommend zapping with a tiny bit of spray-on oil before you put the batter in.  I usually just have to do this (if I do it at all) with the first one or two.

Elizabeth/zinlizzie
(2/2/02)

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Waffles (spinstress bj)

Waffles (spinstress bj)
Feeds 4-6

2 cups sifted flour
2 tbsp Sugar
1 tbsp. baking powder
1 tsp Salt
2 eggs, separated
1/3 cup cooking oil (or melted shortening)
1-3/4 cups Milk

Sift flour with sugar, baking powder, & salt into mixing bowl. Combine slightly beaten egg yolks, cooking oil & milk. Add to dry ingredients all at once;beat until smooth.

Beat egg whites* until soft peaks form when beater is raised:fold into batter. Bake in heated waffle iron at medium heat until steaming stops, waffle is golden brown and comes loose easily. About 5-8 minutes. Can be doubled.

* I add a pinch of sugar as it makes the egg whites stiffer.

spinstress bj
(2/2/02)

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Various Waffle Recipes from jp

Various Waffle Recipes from jp

Here are the waffle recipes in my copy. They're on p.67 of the James Beard Cookbook, 1970 edition  (EP Dutton, NY).  I hope that one of these is the missing recipe you're looking for.

Sweet Milk Waffles
This is the old, traditional waffle recipe, and in my opinion it makes the tastiest waffles.

2 eggs
1-1/2 cups of milk
2 cups of sifted flour
3/4 tsp of salt
2-1/2 tsp of double-acting baking powder
1/4 cup of melted butter

Sift flour and measure 2 cups.  Add the baking powder and salt, and sift again.  Beat the eggs until light and lemon colored, then beat in the milk.  Graduallly add the dry ingredients and blend until smooth. Finally, add the melted butter and mix it in thoroughly.  Bake in a hot waffle iron until the steaming ceases.

Variations
Sweet Waffles:  Add 1/3 cup of sugar and a dash of vanilla to the batter.
Bacon Waffles:  Add 2/3 cup of crumbled crisp bacon to the batter.

---

Sour Cream Waffles
This batter will seem rather stiff, but don't be alarmed.  It makes waffles that are light, crisp and very delicious.

2 eggs
1 cup of sour cream
1-1/2 cups of flour
2 tsp of baking powder
1/2 tsp of soda
3/4 tsp of salt
6 tbsp of melted butter

Beat the eggs until light and lemon colored.  Gradually beat in the sour cream.  Sift the dry ingredients together and stir them into the egg-cream mixture.  Finally add the melted butter and blend thoroughly.

Bake in a hot waffle iron until the steaming ceases.
Note:  This batter also makes fine pancakes.

--jp, I love library book sales
(2/2/02)

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